Is the smell of butter and sugar and spices taking over your kitchen yet? If not, come on over to mine. It’s the beginning of the holiday baking season, and I just made 13 dozen cookies to bring to my first cookie swap.
For as much as holiday cookies are an annual tradition for me, and given how much I like swapping stuff, you’d think I’d have been to a cookie swap at some point, but nope. So when the new Savory Spice shop nearby asked if anyone would be interested in one, I figured it would be too fun to pass up.
The challenge: figuring out what cookie I wanted to make 13 dozen of–tried and true or something new? While I was home for Thanksgiving, I pored through my mom’s cookie cookbooks, trying to decide between my favorite biscotti (my first instinct, a cookie I know and love), or one of a dozen new tasty-sounding treats. Considering I wouldn’t have time to taste-test anything, and I’d only have a day for baking before the swap, my mom in her brilliance suggested one of our cookie day staples, shortbread studded with toffee bits and drizzled with chocolate. They’ve always been one of the most popular cookies we’ve made, look beautiful, are relatively simple, and really, who can pass up shortbread?
Being the overachiever that I can be, and having a day to kill before diving back into work and a jam-packed month, I figured why not try making my own toffee? A terrible idea, as I now know how easy it is to make.
My search for a toffee recipe actually led me to Smitten Kitchen, her coffee toffee, and her coffee chocolate shortbread. Honestly I’m one of those people who actually dislikes the taste of coffee (unless it’s an espresso in a piazza in Italy, or a foofy sugar drink from Starbucks), but I love how it smells. It has a bitter warmth, very similar to the caramelized sugar and browned butter flavor of toffee or to deep, dark chocolate. Hmm, toffee, chocolate, and coffee you say?
So with a little tweaking or a few existing recipes, I came up with this–coffee-flavored toffee studded with cocoa nibs, crushed and stirred into coffee-flavored shortbread drizzled with bittersweet chocolate. I know and trust my mom’s toffee shortbread recipe, but I love the addition of a tablespoon of espresso from Deb’s recipe. For the toffee, the espresso adds the right flavor boost to the sugar and butter, but I wanted a little extra chocolate kick. Enter cocoa nibs, unsweetened raw cacao pieces with a nutty crunch. When the toffee is stirred into the dough and baked, it creates a wonderful chewy contrast to the flaky, delicate shortbread.
I think these might just be perfect cookies to start a month of baking projects–a just-right balance of bitter and sweet, delicate and chewy, toasty and nutty, and of course plenty of butter. Oh, plenty of butter.
Toffee Coffee Shortbread Continue reading